Thai sweet and spicy pork ribs
Pork ribs have high nutritional value, and have the effect of nourishing yin and aphrodisiac, nourishing essence and blood. The soup is boiled with green onions and some corresponding seasonings, and it is very delicious and nutritious after cooking.
Ingredients:
Pork ribs 500g.
Accessories:
Thai sweet and spicy sauce to taste.
Steps:
1. Wash the pork ribs and chop them into small pieces, pour in half of the seasoning juice, marinate for 1-2 hours, if the meat is very thick, you can chop it a few times on the meat with the back of a knife, so as to facilitate the flavor;
2. Put the marinated pork ribs into the pot with the marinated juice, add half a small bowl of water, and cook over high heat until the surface of the ribs turns white, then you can remove them;
3. Put the pork ribs in the oven or pan and fry them over low heat, the surface is slightly browned, and then take them out and put them on a plate for later use;
4. Pour the remaining half of the sauce in the bag into the pot, bring to a boil over medium heat, turn to low heat to thicken the soup, and pour it on the roasted pork ribs.
Spicy gluttonous frog
Peculiarity:
The frog is fresh and delicate, with green pepper, dried chili pepper and more than 20 kinds of seasonings such as green pickled pepper and pickled ginger made in the mountain spring of Chongqing farmhouse, which is spicy and tender, fresh and fragrant.
Ingredients:
350 grams of fresh frogs.
Accessories:
Loofah, cucumber strips.
Seasoning:
Pickled ginger, pickled bell pepper, ginger slices, garlic, shallots, dried chilies, red and black peppercorns, green peppercorns, salt monosodium glutamate, pepper noodles, chicken essence, fine wild pepper, mash, chili noodles.
Make:
1. First change the frog knife and put salt, pepper, ginger, green onion, a little water, tender meat powder, salad oil, and white wine for 15-20 minutes, then rinse with water and add a little cornstarch for later use.
2. Put salad oil in the middle of the pot and boil it for 4-5 years to heat the frog, stir-fry the fine wild pepper until it is eight ripe and set aside.
3. Heat oil in another pot, soak ginger, green onion and garlic and fry until fragrant, fry the mash of the old oil chili noodles until fragrant, fry the loofah and cucumber a few times and add the stock to taste, then put the vegetables into the utensils, put the bell pepper after the frog simmers for 1 minute, and the monosodium glutamate is put in the pot, and the shallot is put in the vessel.
4. Heat the salad oil in the pot, add the chili pepper, fry the green peppercorns until fragrant, and then pour it into the frog container.
5. Remove the dried chili peppers before serving.
Precious mid-belly
Originality:
The brisket is marinated in brine until it is seven ripe, and then steamed and matured with brine, although the steps are a little cumbersome, but the taste is definitely more delicate than one marinated.
Peculiarity:
The beef is soft and glutinous, combined with bread, and has a unique taste.
Raw material:
600 grams of beef brisket, 1 pack of gude bread, 1 egg yolk, 50 grams of custard powder, 10 grams of black sesame seeds, 1 piece of tin foil, 4 lettuce leaves.
Seasoning:
3 grams of salt, 2 grams of monosodium glutamate, 5 grams of chicken juice, 10 grams of oyster sauce, 2 grams of Zhuhou sauce, 3 grams of hoisin sauce, 2 grams of sugar, 1 kg of Chaozhou brine (refer to the "Editorial and Reading" column of 84 and 85 magazines for the production method), and 1 kg of salad oil.
Make:
1. Soak the beef brisket in blood water, put it in Chaozhou brine and marinate it on low heat for 40 minutes to seven mature, take out the slices that are cut into 6 cm long, 6 cm wide and 0.5 cm thick, put them into a steaming bowl, pour 50 grams of brine, steam them on high heat for 30 minutes, take them out and put them into the tin foil, pour on the sauce prepared with oyster sauce, Zhuhou sauce, hoisin sauce, sugar, salt, monosodium glutamate, and chicken juice, fold the tin foil, and put it on a plate with lettuce leaves.
2. Peel the bread, cut it into a 1.5 cm thick clip blade, stick the paste mixed with custard powder and egg yolk on one side, sprinkle with black sesame seeds, put it in a colander spoon, fry it in salad oil that is hot until it is golden in color, put it on the side of the brisket wrapped in tin foil, and serve it after serving.